Columbia River – Spring Chinook Salmon Fishing – April through mid May

The trip with Grant Putnam takes place in a 26 foot North River Scout with ample room for 6 guests and all of their gear. We provide all tackle, G-Loomis fishing rods, and Diawa reels.

The seasons are set just a few days before fishing begins because there are 3 authorities responsible for deciding the opening and closing dates. This is why our dates are a bit vague. (Yes, a bit of bureaucracy in the Fishing for a Living industry too.)

We were expecting more than 400,000 Spring Chinook this year making this the highest estimates since 1968. We also expect these high volume returns for the 2010 and 2011 seasons. These fish are born in the tributaries of the Columbia River then go out to the Pacific Ocean off of the coastal reaches of Southern Alaska and Canada. They spend 2 to 3 years maturing and growing for their journey back to the Columbia River. These fish are destined for all the tributaries of the Columbia River.

The Spring Chinook has the highest Omega-3 Fatty Acids content of any other Salmon making them among the top 3 best easting Salmon available. If you are looking for health benefits for your day off to fish, In 2002, the American Heart Association released a scientific statement, “Fish Consumption, Fish Oil, Omega-3 Fatty Acids and Cardiovascular Disease,” on the effects of omega-3 fatty acids on heart function (including antiarrhythmic effects), hemodynamics (cardiac mechanics) and arterial endothelial function. The link between omega-3 fatty acids and CVD risk reduction are still being studied, but research has shown that omega-3 fatty acids

decrease risk of arrhythmias, which can lead to sudden cardiac death

decrease triglyceride levels

decrease growth rate of atherosclerotic plaque

lower blood pressure (slightly)

It is recommended that we eat fish (particularly fatty fish) at least two times a week. Fish is a good source of protein and doesn’t have the high saturated fat that fatty meat products do. Fatty fish like salmon are high in two kinds of omega-3 fatty acids, eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA).